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Hibiscus Margarita Recipe

Hibiscus Margarita

This vibrant Hibiscus Margarita balances the floral tartness of hibiscus tea with smooth tequila, fresh lime juice, and orange liqueur. Rimmed with hibiscus salt and garnished with lime, it’s a stunning ruby-colored cocktail perfect for any occasion.
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Total Time 15 minutes
Course Cocktail
Cuisine Mexican-inspired
Servings 2 cocktails

Ingredients
  

  • 4 oz silver blanco tequila
  • 2 oz fresh lime juice
  • 2 oz hibiscus syrup recipe below
  • 1 oz orange liqueur Cointreau or Triple Sec
  • 2 tablespoons dried hibiscus flowers or 2 hibiscus tea bags
  • 1/2 cup water
  • 1/2 cup granulated sugar
  • Ice cubes
  • Lime wheels for garnish
  • Optional: 1 tablespoon hibiscus powder mixed with 2 tablespoons salt for rimming

Instructions
 

  • Prepare the hibiscus syrup: Combine water, sugar, and dried hibiscus flowers (or tea bags) in a small saucepan. Bring to a simmer over medium heat, stirring until sugar completely dissolves. Once simmering, remove from heat and let steep for 20 minutes. Strain out the flowers and cool completely.
  • Prepare the glasses: If using the hibiscus salt rim, run a lime wedge around the rim of your glasses and dip in the hibiscus salt mixture. Fill glasses with ice and set aside.
  • Combine the cocktail ingredients: In a cocktail shaker, add tequila, fresh lime juice, hibiscus syrup, and orange liqueur. Fill the shaker halfway with ice.
  • Shake vigorously for about 15-20 seconds until the outside of the shaker becomes frosty and cold.
  • Strain the cocktail into your prepared glasses filled with fresh ice.
  • Garnish with lime wheels and serve immediately while cold and fresh.

Notes

  • The hibiscus syrup can be made up to a week in advance and stored in an airtight container in the refrigerator.
  • For a spicy variation, muddle a few slices of jalapeño in your shaker before adding other ingredients.
  • If you can’t find dried hibiscus flowers, steep 2-3 hibiscus tea bags in the hot sugar water instead.
  • For a less sweet version, reduce the syrup to 1.5 oz per batch.
  • To make a pitcher (8 servings), simply quadruple all ingredients and mix in a large pitcher with ice just before serving.